Green Goddess Chicken Nacho Dip (Printable View)

Creamy green goddess dip with shredded chicken and fresh herbs served warm with crispy chips.

# What You’ll Need:

→ Chicken

01 - 2 cups shredded, cooked skinless rotisserie chicken
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ¼ teaspoon garlic powder
05 - Salt, to taste
06 - Black pepper, to taste

→ Green Goddess Dip Base

07 - 1 cup sour cream
08 - ½ cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon white wine vinegar
11 - ½ teaspoon anchovy paste (optional)
12 - 1 small garlic clove, minced
13 - ¼ cup chopped fresh chives
14 - ¼ cup chopped fresh parsley
15 - ¼ cup chopped fresh basil
16 - 2 tablespoons chopped fresh tarragon
17 - ¼ teaspoon salt
18 - ¼ teaspoon freshly ground black pepper

→ Salad & Toppings

19 - 1 cup finely chopped romaine lettuce
20 - ½ cup finely diced cucumber
21 - ½ cup halved cherry tomatoes
22 - ¼ cup thinly sliced radishes
23 - ¼ cup crumbled feta or goat cheese (optional)

→ For Serving

24 - 1 bag sturdy tortilla chips (gluten-free if needed)
25 - Extra chopped herbs, for garnish
26 - Lemon wedges (optional)

# How To Make It:

01 - Heat olive oil in a medium skillet over medium heat. Add shredded chicken, smoked paprika, garlic powder, salt, and black pepper. Toss and sauté for 2 to 3 minutes until warmed through and fragrant. Remove from heat and keep warm.
02 - In a medium bowl, whisk together sour cream, mayonnaise, lemon juice, white wine vinegar, anchovy paste if using, and minced garlic until smooth.
03 - Fold in chopped chives, parsley, basil, tarragon, salt, and freshly ground black pepper. Adjust seasoning to taste.
04 - Gently fold in chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced radishes, and crumbled cheese if desired, ensuring even distribution.
05 - Spread the Green Goddess salad mixture evenly onto a large serving platter or shallow bowl, then top with the warm shredded chicken.
06 - Sprinkle extra chopped herbs over the top and serve immediately with tortilla chips and optional lemon wedges on the side.

# Best Practices:

01 -
  • It looks impressive and tastes even better, which means you can take it to a party and actually enjoy the compliments.
  • Fresh herbs do the heavy lifting here, so you taste brightness instead of heaviness.
  • The warm chicken nestled on top makes it substantial enough to be a real snack, not just something you pick at.
02 -
  • Don't chop your vegetables too far ahead; they'll weep and make the dip watery, so prep them right before you fold them in.
  • The anchovy paste sounds scary but it's completely optional and honestly makes the flavor taste more complete, like someone whispered a secret in your ear that you can't quite identify.
03 -
  • Use a rotisserie chicken from the grocery store so you're not roasting a whole bird just for this; the convenience is the whole point of easy entertaining.
  • If your dip tastes a little flat despite having all these herbs, it probably needs more lemon juice or salt, not more herbs—brightness is often the missing element.
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